Sweet potato soufflé
Votes: 3
Time: 1 hour 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 566, total fat 28 G., saturated fats 12 G., proteins 5 G., carbohydrates 77 G., fiber 4 G., cholesterol 94 mg, sodium 98 mg, sugar 56 G.
Calories 566, total fat 28 G., saturated fats 12 G., proteins 5 G., carbohydrates 77 G., fiber 4 G., cholesterol 94 mg, sodium 98 mg, sugar 56 G.
This classic Southern casserole features a tender sweet potato soufflé topped with a crunchy nut streusel. Serve it as a side dish, like with roast turkey, or as a dessert—it's delicious either way! However you choose to serve it, it's best to make two servings, as many will be asking for more.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Souffle
- 0.5 cups (110 g) butter at room temperature, plus extra for greasing the pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1.5 tsp vanilla extract
- 0.5 cups of milk
- A pinch of salt
Topping
- 1 cup finely chopped pecans
- 1 cup firmly packed brown sugar
- 0.5 cups premium flour
- 55 g softened butter
We recommend
Recipes with similar ingredients: sweet potato, pecans, eggs, milk, flour, streusel, brown sugar
Cooking the dish according to the recipe:
- Souffle:
Preheat oven to 350°F (175°C). Grease a 2.5-quart baking dish. Prick the sweet potatoes with a fork and bake on a foil-lined baking sheet until tender, about 1 hour. - Once the sweet potato has cooled slightly, peel it, place the flesh in a large bowl, and mash until smooth. Add the eggs, sugar, butter, vanilla extract, milk, and salt. Beat thoroughly with a mixer. Transfer the mixture to a baking dish.
- Topping:
In a medium bowl, combine the pecans, brown sugar, flour, and butter until smooth. Spoon the mixture over the sweet potatoes in the pan, spreading the topping evenly. Bake until the topping is lightly browned, 40 minutes. Let the soufflé cool for 5 minutes and serve.
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